Books & Music
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
News & Politics
Religion & Spirituality
Travel & Culture
TV & Movies
Light & Healthy Southwestern Coleslaw Recipe
If you've ever made traditional coleslaw, then you know it's a quick throw together of raw veggies and a creamy store bought or homemade dressing. Coleslaw is an old favorite which is loved by many on bbq sandwiches or as a side with ribs, steaks and burgers.
If you're looking for a healthier, low fat, low calorie slaw, my variation takes you to the southwest with a Light & Healthy Southwestern Coleslaw recipe. This is a great option or alternative for guests who are watching their calorie intake. It is bright, crunchy and full of flavor - and who knows, maybe you'll become a convert.
This slaw is best marinated for at least 3 hours or overnight to be at its most flavorful. Therefore, making this a day ahead for a large crowd would be perfect. I served this with bbq chicken sliders (easy recipe below).
Serves 6 - 8
1 pasilla or poblano chili pepper
7 cups prepared coleslaw mix w/carrot
1 cup celery, thinly sliced
1/2 cup red onion, thinly sliced
1/2 cup apple cider vinegar
1/4 cup olive oil
3 tbsp. granulated sugar
2 tsp. celery seed
2 tsp. kosher salt
1/4 tsp. crushed red pepper flakes
1/2 tsp. ground cumin
1/2 tsp. onion powder
1. Cut the chili pepper in half and remove the seeds and ribs. Cut the two pieces into half again and with the inside of the pepper facing you slice into very thin strips. At the pepper to a large bowl with the coleslaw, celery and red onion and toss together.
2. In a small saucepan place all of the dressing ingredients and bring to a boil, stirring occasionally. Remove from the heat, pour the hot dressing all over the slaw mix and combine thoroughly. Place the coleslaw into a container and refrigerate for 3 hours - overnight.
Toss the slaw before serving, as the dressing will settle in the bottom of the container.
Serve on sandwiches for a fresh crunch or as a side salad instead of a green garden salad. This coleslaw goes great with fish and chicken as well.
Easy BBQ Chicken Sliders
1 pack of Hawaiian rolls
1 rotisserie chicken, shredded
1/2 bottle of bbq sauce (28 oz)
1/2 cup water
Place the chicken in a large bowl. Mix the bbq sauce and water together and mix into the chicken. Add more sauce as you wish for wetness and bake in the oven at 375 degrees F. until the chicken begins to caramelize a little. Serve on rolls.
You can also avoid the oven and microwave, covered for approximately 3 minutes on high.
Content copyright © 2018 by Allyson Elizabeth DŽAngelo. All rights reserved.
This content was written by Allyson Elizabeth DŽAngelo. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.
Website copyright © 2018 Minerva WebWorks LLC. All rights reserved.